Instructions

Heat butter and oil in a 12-inch skillet over medium heat. Add onions and saute for 5 minutes. Reduce heat to medium-low and cook slowly, stirring frequently, until onions are tender and deep golden, about 25 minutes. Stir in tarragon. Remove from heat and cool completely.

Preheat oven to 350°F. Lightly coat an 8 x 3-inch springform pan with unsalted butter. Combine cracker crumbs and melted butter. Dust sides of pan with buttered cracker crumbs and place remainder in bottom of pan; press to cover the bottom evenly. Use the bottom of a drinking glass or measuring cup to tamp down firmly. Bake in preheated 350°F for 8 to 10 minutes. Let cool while preparing filling.

Reduce oven temperature to 325°F. When pan has cooled, line the outside of the springform pan with foil to waterproof it. Place both types of cream cheese in Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 3 and mix for 2 minutes. Scrape mixing bowl and paddle. Mix again on speed 3 for 2 minutes until completely smooth and creamy. Decrease to speed 2. While mixing, add the eggs, one at time, mixing each egg in completely before adding the next. Scrape the bowl and paddle. Add the lemon juice and pepper and mix for an additional 30 seconds on speed 2. Add the crumbled Gorgonzola and press Fold until Gorgonzola is mixed in do not over-mix.

Pour into the cooled pan and smooth over the top evenly. Place the pan in a larger pan and add enough boiling hot water to reach halfway up the sides of the smaller pan. Place in preheated 325°F oven and bake for 1 hour. Top will be golden brown and slightly crackled; center will still appear soft. Transfer to a wire rack, remove the foil and cool. Cover and refrigerate when cool. Remove from refrigerator 30 minutes before serving.